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Pairing Nizza DOCG wines with food Miller says the “crunchy acidity” she finds in Nizza wine makes it pair ideally with cured meats and aged cheeses, and also pizza.
A pairing of vin jaune with walnuts and Comté cheese. Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years.
Vin jaune (French for "yellow wine") is a special and characteristic type of white wine made in the Jura region in eastern France. It is similar to dry fino Sherry and gets its character from being matured in a barrel under a film of yeast , known as the voile , on the wine's surface.
Thanksgiving wine pairing: Moscato d' Asti Due to the prominence of citrus fruit (okay, juice) in the filling, “ lemon meringue pie often has pronounced acidity by nature,” Dunaway says.
Whatever you’re eating, the principle of pairing a lower-acid meal with a higher-acid wine applies across the board, whether you’re having roasted or braised meats, tomato- or cream-based ...
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Supplemental references used for chart [ edit ] J. Robinson, J. Harding and J. Vouillamoz Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours pgs XXVIII-XXX Allen Lane 2012.
Food pairing (or flavor pairing or food combination) is a method of identifying which foods go well together from a flavor standpoint, often based on individual tastes, popularity, availability of ingredients, and traditional cultural practices.